Easy in the Microwave Chocolate Mug Cup Cake. This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need Keep it in the refrigerator and pour enough into a cup for anytime I would like the treat. These easy mug cake recipes are quick to make, easy to clean up, and absolutely decadent.

This Chocolate Mug Cake is easy to make with just a few ingredients and made right in the microwave. Perfect for an easy chocolate dessert! Unsweetened cocoa powder: You can use either natural unsweetened cocoa powder or dutch-processed cocoa powder. You can have Easy in the Microwave Chocolate Mug Cup Cake using 4 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Easy in the Microwave Chocolate Mug Cup Cake

1. Prepare 3 tbsp of Pancake mix.
2. You need 2 tbsp of Milk.
3. Prepare 1 tbsp of Cocoa powder.
4. It’s 1 of Chocolate chips.

This microwave Chocolate Mug Cake will become your new obsession; it's the easiest and fastest way to make dessert for one or two, and you wont But nothing beats a chocolate cake you can bake in a mug or cup in just one minute, in the microwave! I tried my first mug cake recipe about a year. The Easiest Chocolate Cake Recipe In A Mug. These chocolate mug cakes are made with the simplest of ingredients.

Easy in the Microwave Chocolate Mug Cup Cake step by step

1. Mix all the ingredients together. The tablespoons of pancake mix don't need to be level, just scoop out rounded spoonfuls..
2. Top with a sprinkle of chocolate chips, loosely wrap with plastic wrap, and microwave at 600 W for 1 and 1/2 minutes!.

No eggs and no dairy — no It's a simple cake baked in a mug in the microwave. Microwave mug cakes are not as good as real cakes. But they are awesome in a different way Topping Ideas: Chocolate frosting, vanilla frosting, whipped cream, rainbow sprinkles, chocolate In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla. Make a decadent single-serve dessert in a coffee cup in the microwave.

Boston Cream Cupcakes.

You can have Boston Cream Cupcakes using 3 ingredients and 7 steps. Here is how you cook it.

Ingredients of Boston Cream Cupcakes

1. It’s 1 box of butter cake mix and ingredients on box.
2. It’s 1 box of vanilla pudding and ingredients on box.
3. You need 1 can of milk chocolate frosting.

Boston Cream Cupcakes step by step

1. Prepare pudding as directed. Place in refrigerator..
2. Prepare cupcakes with cake mix as directed..
3. Cool cupcakes completely..
4. Poke a hole in center of each cupcake with the end of a wooden spoon..
5. Using a pastry bag or Ziploc bag with end cut off and filled with pudding, push tip into hole and put very slight pressure on the bag. Stop when you start to see pudding at the top of the hole..
6. Frost cupcakes..
7. These must be kept refrigerated since they contain pudding. Enjoy!.

Easy Flour-less Chocolate Cupcakes.

You can cook Easy Flour-less Chocolate Cupcakes using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Easy Flour-less Chocolate Cupcakes

1. You need 1 of bar Chocolate bar (Meiji milk chocolate).
2. You need 50 grams of Unsalted butter.
3. It’s 20 grams of Pure cocoa powder.
4. It’s 2 of Eggs (large).
5. Prepare 50 grams of Sugar.
6. Prepare 1 of Powdered sugar.

Easy Flour-less Chocolate Cupcakes step by step

1. Separate the egg yolks and whites. Break up the chocolate into pieces and melt with the butter over a hot water bath or in the microwave. Preheat the oven to 160ºC..
2. Mix the cocoa and egg yolk into the bowl with the melted chocolate and butter..
3. Add the sugar to the egg whites. Mix with a hand mixer until stiff peaks form. Add the meringue in 3 batches..
4. 1st addition: Add 1/3 of the meringue and mix on low speed with a hand mixer..
5. 2nd addition: Add half of the remaining meringue and fold in with a rubber spatula. 3rd addition: Add the remaining meringue and mix in the same way..
6. Pour the batter into the muffin cups until they are a little more than half full. Lightly drop the pan on the counter a couple of times and then bake in the preheated over for about 30 minutes..
7. Just after baking, the cupcakes will be at a normal height..
8. But after a while, the centers will sink. This is not a mistake After they cool, use a tea strainer to sift powdered sugar on top..
9. Here I used muffin cups that are a bit wide on top. The centers did sink a bit, but this is how they're supposed to be..
10. You don't have to worry about under baking because it's flour-less "Easy Creamy Chocolate Fondant". https://cookpad.com/us/recipes/142695-easy-melty-molten-chocolate-cake.
11. Calorie conscious, but still rich "Without Oil, Easy Rich Chocolate Gateau"..
12. I make this without chocolate for little children "With Cocoa Easy Gateau au Chocolat". https://cookpad.com/us/recipes/154080-simple-gateau-au-chocolat-with-cocoa.

Choco.Vanilla Cupcake without Microwave.

You can have Choco.Vanilla Cupcake without Microwave using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Choco.Vanilla Cupcake without Microwave

1. Prepare 1 cup of maida.
2. Prepare 1/4 cup of powdered sugar.
3. Prepare 2 tbsp of Coco powder.
4. Prepare 1/3 cup of Condensed milk.
5. You need 1.1/2 of salted or unsalted butter stick.
6. You need of Salt (if using unsalted butter).
7. It’s 2 tbsp of Oil.
8. It’s 2 tea spoon of vanilla extract.
9. It’s of Chocolate syrup.
10. Prepare 2 tbsp of cooking oil.
11. You need of Butter scotch extract (optional).
12. You need as needed of Whipped cream.

Choco.Vanilla Cupcake without Microwave instructions

1. In a mixing bowl, add oil,butter, condensed milk and powdered sugar. mix it nicely..
2. Now, Sieve all dry ingredients in the same bowl like Maida, Coco powder, baking powder, baking soda. And mix it together.
3. Add lukewarm milk as per the requirement to make pouring consistency better..
4. Now, Add vanilla essence and butter scotch extract and give a nice mix with the spatula by using cut and fold method..
5. Grease the muffins mould and transfer the batter in to mould. Tap the mould so that extra air bubbles will remove..
6. Transfer all the mould into preheat cooker or oven and bake it for 20 min..
7. After 20 min check with toothpick or knife it comes out clearly than it means it's ready and take it out from cooker..
8. Demould all the muffins and let it cool, decorate all the muffins with whipped cream and chocolate syrup..
9. Your Choco Vanilla Cupcake is ready to serve. Enjoy!.

Simple vanilla cup cake. Although it's hard, let's put London aside and Vanilla cupcakes with a simple, classic buttercream will always be my number one choice. I mentioned a couple weeks ago that I'd be bringing They use such simple ingredients that you likely already have in your pantry too – score! Easy and simple but can be made individual with a slight twist or a special icing.

I can't even begin to tell you how many. A Step by Step Complete Recipe of Vanilla Cupcake Fluffy Moist. Classic vanilla cupcakes don't get the hype they deserve and that's because The recipe includes cornstarch which makes them lighter and mimics the characteristics of cake flour. You can have Simple vanilla cup cake using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Simple vanilla cup cake

1. You need 250 g of butter.
2. It’s 1 cup of sugar.
3. You need 6 of eggs.
4. You need 2 cups of flour.
5. Prepare 1 of tspn of baking powder.
6. You need 2 drops of vanilla flavour.

Then line the bottoms of the pans with parchment paper. In a bowl, sift or whisk the flour with. This made from scratch Basic Vanilla Cake recipe is one that must be added to your repertoire. I adjusted these quantities slightly to achieve the texture I.

Simple vanilla cup cake instructions

1. Add the butter and sugar in a bowl and mix it using mixer or wooden spoon untill floppy.
2. Add the egg gradually not all at once and continue mixing.
3. Add the flour gradually too. Then add the baking powder and vanilla flavour and mix..
4. Put the cake sheets in the baking cups and add a spoon of the mixture into each cup..
5. You can put any dry fruit and its ready for baking. But don't forget to preheat the oven before baking.

Vanilla cupcakes might seem like a simple treat, but homemade vanilla cupcakes are actually a versatile dessert. Mix up an easy vanilla cake batter and divide it between a. These are fluffy, soft, light, and simply perfect vanilla cupcakes. They will be your new These homemade vanilla cupcakes are simply perfect. By far the fluffiest cupcakes I've.

Pumpkin Spice Cupcakes.

You can have Pumpkin Spice Cupcakes using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pumpkin Spice Cupcakes

1. Prepare of Homemade Pumpkin Pie Spice.
2. It’s 3 tbsp of ground cinnamon.
3. You need 2 tsp of ground ginger.
4. Prepare 2 tsp of nutmeg.
5. Prepare 1 1/2 tsp of ground allspice.
6. You need 1 1/2 tsp of ground cloves.
7. It’s of Cupcakes.
8. Prepare 1 of (18.25 ounce) box Duncan Hines Signature Spice Cake.
9. It’s 1 of (3.4 ounce) package instant vanilla pudding mix.
10. Prepare 1 1/2 tsp of pumpkin pie spice.
11. You need 1/2 cup of sour cream.
12. Prepare 1 cup of pure pumpkin puree.
13. It’s 1/2 cup of vegetable oil.
14. You need 3 of eggs, lightly beaten.
15. It’s of Cream Cheese Frosting.
16. Prepare 2 of 8-ounce packages of cream cheese, softened.
17. Prepare 1/2 cup of (4 ounces) unsalted butter, softened.
18. You need 1 tsp of pure vanilla extract.
19. It’s 1 1/2 lb of (about 5 3/4 cups) confectioners' sugar.
20. You need 1 tbsp of pure maple syrup.

Pumpkin Spice Cupcakes instructions

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray..
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined..
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well..
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes..
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting..
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes..
7. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy..
8. Pipe the frosting onto the cooled cupcakes..

Coffee and Coconut Cupcakes.

You can cook Coffee and Coconut Cupcakes using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Coffee and Coconut Cupcakes

1. You need of Cupcakes.
2. Prepare 110 grams of sugar.
3. You need 110 grams of margarine.
4. You need 110 grams of Self Rasing Flour.
5. It’s 2 of Eggs.
6. You need 1 tsp of vanilla extract.
7. It’s 1 1/2 tsp of Coffee.
8. You need 4 tbsp of water.
9. You need of Desiccated Coconut.
10. It’s of milk.
11. You need of topping.
12. Prepare 1 tbsp of butter or margarine.
13. You need 200 grams of Icing sugar.
14. You need 1 tsp of coffee.
15. You need 4 tsp of water.

Coffee and Coconut Cupcakes instructions

1. Preheat oven to 180°F.
2. In a bowl, cream margarine and sugar..
3. Add the vanilla and eggs, stir being careful not to curdle the marg..
4. Fold in the flour. This is your cake mixture..
5. In a cup add the coffee to the water, stirring until disolved. Stir this into the cake mixture making a coffee cake mixture. Add milk here if mixture is too thick..
6. Divide between either 12 cupcake case or 6 muffin cases. Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour..
7. Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop.
8. TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar. You are not making butter cream! Not all the icing sugar will blend.
9. In a cup add the coffee to the water, stir untill disolved. Add to the icing sugar and butter. Keep stirring until the icing is of a proffered thickness – the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure..
10. Ice your cupcakes..

Easy Lemon Shell Cupcakes. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

A great lemon muffin recipe, too. Easy homemade Lemon Cupcakes with lemon cream cheese frosting have the perfect balance of sweet and tanginess and are perfect for spring, Easter, or These Lemon Cupcakes would be perfect for ANY spring or summer festivity. Easter or Mother's Day would be particularly perfect, even a baby. You can cook Easy Lemon Shell Cupcakes using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Easy Lemon Shell Cupcakes

1. You need of cakes.
2. It’s 1 box of your favorite white or yellow boxed cake mix.
3. Prepare 1/2 cup of fresh lemon juice.
4. Prepare 1 of the needed ingredients for the cake mix.
5. It’s 10 of medium lemons Squeezed of juice and clean the shells a bit with a teaspoon..
6. It’s 1 of Make Lemonade with the juice …Saving 1/2 cup to use in the cake per instructions… Save the Shells for Cupcake holders. I also added lemon juice to the frosting. Frosting was a combo of leftover Lemon frosting and I whipped that with a bought tub of le.

Cupcakes are easy to make and yummy. You can have them in various flavours – vanilla, lemon, chocolate, almond, red velvet… You can also use any frosting you like – butter cream, cream cheese…Add a few drops of food colouring and you have fancy looking cupcakes. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. Rather than creating a simple lemon sponge I'd thought I'd go one step further and turn them into lemon drizzle cakes.

Easy Lemon Shell Cupcakes step by step

1. Mix cake ..using 1/2 cup lemon juice with half of the liquid called for in the directions. Set the lemon cups in the muffin pan and fill to one third full with the cake mix batter …Place in preheated oven per directions…bake per directions. Mine tested done at 23 min at 350°F. I also had enuf batter leftover to make a small cake..
2. I used Meyer Lemons fresh picked from my tree. Well washed before squeezing. I also found the cooked shells quite edible. Cooked they are soft. I didn't think they were bitter either….Meyers are thin skinned and much sweeter than regular lemons..
3. .

The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour. Try our easy lemon cakes, lemon tarts and lemon meringue pie recipes for the best lemon desserts. These cute little lemon cupcakes would work equally well for a kids party, baby shower or just a A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. These easy lemon cupcakes from scratch are super moist and burst with lemon flavor. Top them with vanilla mascarpone cream cheese frosting or use any If you want these easy lemon cupcakes hold their shape nicely, you should use a muffin tray.

Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can cook Red Velvet Cupcakes using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Red Velvet Cupcakes

1. Prepare 2 cup of plain flour.
2. Prepare 1/4 cup of cocoa powder.
3. It’s 1 tsp of bicarbonate of soda.
4. Prepare 1/2 cup of caster sugar.
5. It’s 1 cup of buttermilk.
6. Prepare 200 grams of unsalted butter.
7. It’s 2 of eggs.
8. You need 1 tbsp of vanilla extract.
9. You need 1 tsp of red food coloring.
10. Prepare 500 grams of cream cheese.
11. It’s 2 cup of icing sugar.
12. Prepare 120 grams of butter (extra).
13. You need 1 tsp of vanilla extract (extra).

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red Velvet Cupcakes step by step

1. Preheat oven to 170°F and line 18 paper cases on a muffin pan.
2. Add the dry ingredients in a bowl and set aside. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a jug until combined..
3. Make a well at the centre of the dry mix and add the buttermilk mix. Add in the food coloring.
4. Divide the mix among the paper cases and bake for 20-25 minutes. Transfer to wire rack to cool down.
5. (Optional) Mix in the extra butter and vanilla together with the cream cheese and icing sugar completely and spread them over the cupcakes..

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from.

You can have Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from using 17 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

1. Prepare of Chocolate Velvet Cupcakes.
2. You need 1 1/2 cup of semisweet chocolate morsels.
3. You need 1/2 cup of butter, softened.
4. It’s 1 of 16oz package of light brown sugar.
5. You need 3 of large eggs.
6. It’s 2 cup of all-purpose flour.
7. You need 1 tsp of baking soda.
8. You need 1/2 tsp of salt.
9. It’s 1 of 8oz container of sour cream.
10. You need 1 cup of hot water.
11. Prepare 2 tsp of vanilla extract.
12. You need of Browned-butter-cinnamon-cream-cheese frosting.
13. It’s 1/2 cup of butter.
14. It’s 2 of 8oz packages of cream cheese, softened.
15. Prepare 2 of 16oz packages of powdered sugar.
16. It’s 1 tsp of ground cinnamon.
17. Prepare 2 tsp of vanilla extract.

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from instructions

1. Cupcakes: Preheat oven to 350°..
2. Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals..
3. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes)..
4. Add eggs, 1 at a time, beating just until blended after each addition..
5. Add melted chocolate; beat until blended..
6. Sift together flour, baking soda, and salt..
7. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture..
8. Beat at low speed just until blended after each addition..
9. Gradually add hot water in a slow, steady stream, beating at low speed just until blended..
10. Stir in vanilla.
11. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full..
12. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean..
13. Remove from pans to wire racks, and let cool completely (about 45 minutes)..
14. Icing: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown..
15. Immediately remove from heat..
16. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify..
17. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy..
18. Stir in cinnamon and vanilla.
19. Pipe onto cupcakes.